Wednesday, September 27, 2017

Roasted Fennel and Quinoa Salad

Yield: 3-4 servings

3/4 cup quinoa
1 1/2 cups water
1 small bulb of fennel, trimmed, halved, core removed
4 radishes, halved, sliced thin
1/2 cucumber, diced small
2 tbsp dill, chopped
2 green onions, sliced thin
optional: handful of nuts/seeds
2 tsp dijon mustard
juice of 1 lemon
3 tbsp olive oil
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. In a medium pot, combine quinoa with water. Bring to a boil, cover, and reduce heat to low. Simmer until all of the liquid is absorbed, about 15 minutes. Remove from heat and set aside.
3. Slice the halves of fennel and toss them in a bit of olive oil, salt, and pepper. Spread on prepared baking sheet and roast in the oven for about 15 minutes, or until soft and have golden, caramelized edges. (Or optional: grill the fennel: brush the fennel with olive oil and season with salt and pepper. Place on a grill heated to high, cut side down. Grill until char marks are achieved on both sides and fennel feels a bit soft. Remove and cut into a rough small dice once cool.)
4. Place cooled quinoa into a large bowl. Add fennel, radishes, cucumber, dill, and green onion. Add dijon, lemon juice and remaining olive oil on top. Season with salt and pepper and mix until thoroughly combined.

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